Banga Soup Recipe

Banga soup is made with the juice that comes from the seeds of raw palm kernel fruit. To make the soup, the seeds are cooked until soft and then pounded to extract the juice, which is later cooked. The soup mainly uses palm fruits, banga leaves, an oburunbebe stick and meat. An oburunbebe stick is a banga stick used to add taste to banga soup. The stick is put into the soup while it’s cooking and removed once the cooking process is over. It infuses the soup with a rich flavour. Banga soup originated in Nigeria. It is traditionally served with starch at weddings, parties and other events. Banga soup is locally known as oghwo amiedi or izuwo ibiedi. The Urobo and Isoko people live close to rivers and hence use fresh fish to make the soup. Banga soup is similar to ofe-akwu, another soup which is an African delicacy.